Eggless Chocolate, Coffee, Vanilla Bean Ombre Cake – as delicious as it gets!

April 21, 2025

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Eggless Chocolate, Coffee, Vanilla Bean Ombre Layered Cake

Eggless Chocolate, Coffee, Vanilla Bean Ombre Cake … Delicate, delicious and so soothing, the chocolate, coffee and vanilla bean combination really is sublime. If coffee is a flavour you love to love, then this very simple yet sumptuous layered dessert is for you. Each spoonful is addictive, luxuriously smooth and has beautiful notes of a decadent tiramisu but with a hint of chocolate!

I guess you can easily spot that coffee is my first love, a flavour that I enjoy using in desserts immensely. The first dessert that comes to mind when I think coffee is most often tiramisu, followed by a panna cotta, an eggless coffee entremet, an sumptuous eggless Opera Cake etc.

I often make different variations of Tiramisu, the classic Italian dessert, a twist here, a small change there, using an element from here and there, you get the drift! It’s something I love doing, the great part is that you end up with fresh, exciting dessert each time! Of late, they’ve all been egg free or eggless.

This Eggless Chocolate, Coffee, Vanilla Bean Ombre Cake was born from one such experiment and it turned out addictive good. I absolutely love it when such a simple idea turns out spoon licking good and delicious! Also, the idea of an ombre cake is so charming, so appealing always, so why ever not!

So here you are, this one tastes almost like a tiramisu yet does a different waltz on the palette, with a different flavour profile! Pair coffee with a light eggless chocolate sponge, give it a generous glug of Kahlua {or a shot of strong coffee}, add in a layer of chocolate layer and then one with vanilla beans and you create a certain kind of magic.

Two ingredient home made mascarpone recipe

Maybe it’s the mascarpone cream that keeps it so addictive {use my very simple 2 ingredient mascarpone recipe if you like}, maybe it’s the pairing of flavours but this ombre cake has my ♥. Try it please, I’m positive you’ll love it!

Eggless Chocolate, Coffee, Vanilla Bean Ombre Layered Cake

Delicate, delicious and so soothing, the chocolate, coffee and vanilla bean combination really is sublime.Makes one 6″ square layered cake

Course Dessert

Cuisine American, British, Italian

Eggless chocolate sponge

105 g buttermilk chaach
25 g neutral oil
50 g castor sugar
1/4 tsp baking soda
1/2 tsp baking powder
Pinch salt
15 g cocoa powder
75 g all purpose flour maida

Chocolate layer

120 g 25% fat cream Amul Fresh
100 g 46% dark couverture chocolate chopped

Coffee & vanilla mascarpone layer

200 g 25% fat cream Amul Fresh
2 tsp agar agar powder
100 g white couverture chocolate chopped
200 g mascarpone
3/4 tsp Instant coffee powder for the coffee layer
1/2 Scraped vanilla bean for the vanilla layer

Eggless chocolate sponge

Preheat the oven to 180C. Line a 6″ square tin with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Turn batter into the tin and bake for about 30 minutes. Cool completely. Trim the top.

Coffee & vanilla mascarpone layer

Whisk the cream and agar agar in a glass bowl. Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 2-3 times. Note: You can also make this on the stove top. Make sure to stir constantly.
Add in the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Whisk in the mascarpone.
Divide the mixture into 2 bowls. Add the coffee powder to one and the scraped vanilla bean to the other.

Assemble {see Reel on @passionateaboutbaking}

Snugly fit an acetate sheet around the eggless chocolate sponge. Moisten the cake with Kahlua/shot of coffee.
Layer 1 – Pour the chocolate filling over the cake and place in the freezer until firm on top, 30-45 minutes.
Layer 2 – Pour the coffee filling over the chocolate layer and place in the freezer until firm on top, 30-45 minutes. Place the vanilla filling over warm water in the meantime to stop it from setting.
Layer 3 – Pour the vanilla filling over the coffee layer. Place in the freezer for 3-4 hours until very firm, gently peel off the acetate sheet, then leave to set in the fridge overnight.
Dust over with cocoa powder.

Keyword agar agar, baking, cake, chocolate, coffee, cream, dessert, eggfree, eggless baking, eggless cake, eggless layered cake, no gelatine, simple, vanilla bean, vegetarian, vegetarian dessert